Noodle pot with Thai pesto

Name: Noodle pot with Thai pesto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 700 ml/24 fl oz/3 cups vegetable stock; 1 garlic clove, chopped; 1 cm/½ in piece of fresh root ginger, peeled and finely grated; 1 large bunch of Thai basil leaves or regular basil, torn into pieces; 5 large handfuls of baby spinach leaves; 50 g/1¾ oz/scant ½ cup cashew nuts, finely chopped; 165 g/5¾ oz chestnut/cremini mushrooms, thinly sliced; sea salt and freshly ground black pepper; 3 tbsp cold-pressed rapeseed/canola oil; 1 red chilli, deseeded and finely chopped; juice of ½ lime; 2 long lemongrass stalks, outer leaves removed and inside bruised; 4 kaffir lime leaves; 4 cm/1½ in piece of fresh root ginger, peeled and thickly sliced; 1 large sweet potato, peeled and cut into bite-size pieces; 185 g/6½ oz wholewheat noodles; 300 ml/10½ fl oz/1¼ cups coconut milk

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

Don’t let the long list of ingredients put you off as this comforting coconut noodle broth couldn’t be easier to make. The Thai pesto adds the finishing touch and any left over will keep in an airtight jar in the refrigerator for up to a week – just cover the top with extra oil.

Ingredients

700 ml/24 fl oz/3 cups vegetable stock
300

Supper
Main course
Vegan

Method

To make the Thai pesto, grind the cashews, basil, garlic and ginger in a pestle and mortar or mini food processor to a coarse paste. Pour in the lime juice and oil, season and continue to grind until almost smooth. Stir in the chilli and 1 tablespoon water to loosen the pesto sl